Spices and Herbs

For spices and herbs, buy small quantities and replace them often. Most natural grocery stores (like Whole Foods) sell spices in bulk; buy what you need and save the glass packaging. Remember, spices deteriorate when exposed to heat, light and moisture. Spice should be stored below 70° F (so keep them away from the furnace, stove and the heat of the sun). Amber glass jars with airtight lids are great storage containers. Temperature fluctuations cause condensation; if you store them in the freezer or refrigerator, return them promptly after use. Check your herbs and spices (or ones you’re going to purchase) to make sure they are fresh, aromatic and not faded. Replace herbs and spices when they deteriorate.

Shelf life varies, here are some general guidelines:

Whole Spices and Herbs
• Leaves and flowers: 1 to 2 years
• Seeds and barks: 2 to 3 years
• Roots: 3 years

Ground Spices and Herbs
• Leaves: 1 year
• Seeds and barks: 1 year
• Roots: 2 years

Vinegar
 
Although there are a number of flavored and specialty vinegars on grocery shelves, you can start with just a few basics: a good quality basic balsamic vinegar, red wine vinegar, apple cider vinegar and white wine vinegar. As you cook more, you might add rice wine vinegar and sherry vinegar.